This pale pink ice cream is colored naturally by the candy, so the number of egg yolks has been decreased slightly to keep the color pure. As a child, this was a holiday treat made with a 1-inch-thick stick of peppermint candy, and a great mate to the chocolate Christmas log.
- 1 3/4 cups (7 ounces) striped peppermint candies or candy cane
- 2 cups half and half
- 3 large egg yolks, beaten
- 1 cup heavy cream
- 1 teaspoon vanilla extract
In a double boiler, combine 1 1/4 cups of the candy with the half-and-half and heat over barely simmering water until scalded; set aside and let steep for 15 minutes, or until the candy is melted. Whisk some of the hot half-and-half mixture into the egg yolks, return this mixture to the pan, and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool to room temperature.
Stir the cream and vanilla into the mixture. Cover and refrigerate until thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's instructions. When almost completely frozen, mix in the remaining candy.
Serving Size = 1/2 cup
Photography by Frankie Frankeny.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
303 calories; 20g total fat; 143mg cholesterol; 48mg sodium; 28g carbohydrates; 0g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.